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LOCATION: Recipes >> Shellfish >> Crabcakes 06

Print this Recipe    Crabcakes 06

Crab Cakes with Cilantro Butter
Yield: 8 servings

1/2 cup olive oil
1/2 each, finely diced: red bell pepper, green bell pepper
1 pound best-quality lump crab meat
2 large eggs, beaten
About 1 1/2 cups coarse ground homemade bread crumbs
Salt, freshly ground pepper

1 cup dry white wine
1 shallot, minced
1 cup whipping cream
1 cup (2 sticks) unsalted butter, softened
1/2 cup chopped fresh cilantro

Chopped tomato
Cilantro sprigs

Heat 1/4 cup of the oil in a large skillet; cook red and green
peppers in the oil until tender, 3 to 4 minutes. Remove from skillet
with a slotted spoon. Cool.

Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
crumbs in a large bowl. Season with salt and pepper. Using wet
hands, shape crab mixture into 8 equal-size cakes. Place on a wax
paper-lined plate and chill up to several hours.

Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all
sides. Heat remaining 1/4 cup oil in a large, ovenproof skillet.
Add crab cakes in a single layer. Cook until nicely browned on
bottom, about 2 minutes. Carefully turn cakes over and then place
in oven. Bake until golden on all sides, 10 to 12 minutes.

Meanwhile, for sauce, boil wine with shallot in a medium non-reactive
saucepan until reduced to 1/3 cup. Stir in cream and boil until
reduced by about half. Working over very low heat, whisk in the
butter, 1 tablespoon at a time, until sauce is light and thick. Do
not allow sauce to boil at any time or it will separate. Strain
sauce through a fine wire mesh strainer into a warm bowl. Stir in
cilantro, salt and pepper. Keep warm by covering tightly with
plastic wrap and then placing bowl in a pan of warm water.

To serve, pour a few tablespoons of the sauce onto a warm serving
plate. Top with a crab cake. Garnish with chopped tomato and
cilantro sprig. Serve immediately.

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